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Just Mexican Food

Mexican Menudo

The meat that people use inside Menudo soup is meat from a cow's stomach and is filled with vitamins and nutrients. For some cultures who are not used to this meat style, it may sound strange, but it is truly delicious! The Meat melts in your tongue and does a great job absorbing the flavors of the caldo. Caldo is the Spanish word for the liquid of the soup.
Print Recipe
Prep Time 1 day 2 hours
Cook Time 3 hours
Total Time 1 day 5 hours
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Pounds of Cow Stomach Meat
  • 2 Garlic Cloves
  • 1 Onion Diced
  • 1 tsp of Salt
  • 2 Tbsp. of Menudo Spice Mix
  • 3 Limes Cut into Wedges
  • 12 + Warm Corn Tortillas Although tortillas are a preference for eating Menudo soup they are not necessary. You can also eat Menudo soup alone or mix it with white rice. However, dipping warm corn tortillas into the soup is my favorite part of eating it! The number of tortillas depends on the guests.

Equipment

  • Cutting board
  • Knife
  • Large pot
  • Serving Spoon
  • Mixing spoon
  • Spatula
  • Flat Pan
  • Stove Top
  • Large bowl
  • Ziploc bag

Method
 

  1. The day before making this dish, prepare the meat for cooking. You should use the cutting board to slice three pounds of beef strife (cow stomach) into chewable sections. Once it is cut up, rinse the meat and place the meat with 1/2 of the seasonings listed in the ingredients in a large zip lock bag. Take out as much air as possible.
  2. You should leave the meat in the bag for 24 hours for stronger flavors as the meat soaks in the seasoning mixture. Never leave the meat out, however, for more than a few minutes at a time.
  3. In a pot, fill it with water nearly to the top. As it heats up on medium to high heat, cut the vegetables and place them inside the water. The peppers should be left for the end. Place them to the side. During this step, after the vegetables are cut, place the meat into the water to boil. The meat should cook for 2-3 hours slowly.
  4. After an hour has passed, add the rest of the seasoning you didn't use previously for the preparation of your meat. In this step, also add the peppers and bring the soup to a low temperature. During this step, the meat is nearly done cooking. Set a timer for one hour and frequently check, stirring the mixture.
  5. About 10-15 minutes before your soup is done, start warming the tortillas on a hot pan. Although you can use white corn tortillas, yellow corn tortillas are best for flavor. Place four tortillas on medium heat, and every minute, flip them over. Place them in a plate or bowl to the side as they finish.
  6. As the tortillas are warming up, don't forget to slice up the limes into wedges.
  7. Once the four steps are complete, your Menudo soup should be done! The last step is to pour the mixture into bowls and squeeze some delicious lime juice. Enjoy!

Notes

Tips And Tricks

You should focus on storing the rest of your leftover Menudo dish if there is any left! This scrumptious dish thankfully can be frozen and lasts up to six months in the freezer. When you are ready to eat the dish again, simply warm it up on the stovetop in its frozen state.